la ricetta è di Bruna Numberone di coquinaria ed è altrimenti nota come "ciambellone americano"....
il risultato è splendido: una torta talmente soffice che sembra davvero di mangiare nuvole!!!!
per realizzarla ci vuole uno stampo apposito, che io non ho trovato...ho ovviato utilizzando la mitica pentola fornetto.
è buonissima così, da sola, ma si presta ad essere accompanied by delicate us (such as English cream or cream and strawberries), which is not weighed down its light, or lemon icing is suggested, also be tested.
ingredients:
300 grams of flour 300 g sugar 6 eggs + 1 egg white
200 gr. of water mixed with 125 grams of seed oil
half a bag of cream of tartar (successfully replaced by a packet of baking powder)
zest of one lemon
Whip the egg whites until stiff and set aside steadfast. Fit working very well along the egg yolks with sugar. Add the lemon zest and, alternately, the flour and the mixture of water and oil (per 100 g flour to incorporate well with the water). Add, stirring, baking powder. The mixture gently incorporate the egg whites until stiff and put everything into greased and floured pan. If you own a special mold, it must never be greased, but over the cooking tips ... the bottleneck severity seems to do put on a plate perfectly (we still want a good deal of recklessness, in my opinion;))
cooks in about 45 min.
